JP2014045698A - Method for producing gelatinous food product - Google Patents
Method for producing gelatinous food product Download PDFInfo
- Publication number
- JP2014045698A JP2014045698A JP2012190241A JP2012190241A JP2014045698A JP 2014045698 A JP2014045698 A JP 2014045698A JP 2012190241 A JP2012190241 A JP 2012190241A JP 2012190241 A JP2012190241 A JP 2012190241A JP 2014045698 A JP2014045698 A JP 2014045698A
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- Prior art keywords
- liquid
- raw material
- gel
- material mixture
- food
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- Jellies, Jams, And Syrups (AREA)
Abstract
Description
本発明は、梨の果実（果肉）に含まれる石細胞の食感に似た、粒状の食感を有するゲル状食品の製造方法に関する。 The present invention relates to a method for producing a gel-like food having a granular texture similar to that of stone cells contained in pear fruit (fruit pulp).
下記特許文献１は粒状のゲル状物を含む模擬果肉の製造方法に関する。実施例７には水道水および生クリームを混合した中に、砂糖、ペクチン、脱アシル型ジェランガム、κ−カラギナン、グルコマンナン、およびクエン酸三ナトリウムの粉末混合物を添加して８０℃で加熱混合し、これにクエン酸、濃縮梨果汁、および予め少量のお湯に溶解した乳酸カルシウムを添加して混合した後、容器に充填し、冷却することによって、喫食したときに粒状（ざらざら）感が得られる模擬梨果肉を製造する方法が記載されている。 Patent Document 1 below relates to a method for producing simulated pulp containing a granular gel. In Example 7, tap water and fresh cream were mixed, and a powder mixture of sugar, pectin, deacylated gellan gum, κ-carrageenan, glucomannan, and trisodium citrate was added and mixed by heating at 80 ° C. Then, after adding citric acid, concentrated pear juice, and calcium lactate previously dissolved in a small amount of hot water, the container is filled and cooled to obtain a grainy texture when eaten. A method for producing simulated pear meat is described.
ゲル状食品を工業的に製造する場合、ゲル化させる原料の混合液は、混合後直ちに冷却されるわけではなく、通常は、配管中を流動する移送工程や、容器等に充填する充填工程を経た後に、ゲル化温度に冷却される。
本発明者らの知見によれば、特許文献１の方法は、ゲル化させる原料の混合液を直ちに容器に充填して冷却すると粒状（ざらざら）感が得られるが、該混合液をゲル化しない温度で保持した後に、容器に充填して冷却すると、粒々（ざらざら）感が失われやすく、梨果肉様の食感が安定して得られないという問題がある。
When producing gelatinous foods industrially, the mixture of raw materials to be gelled is not cooled immediately after mixing, and usually a transfer process that flows in the piping or a filling process that fills containers, etc. After passing, it is cooled to the gelling temperature.
According to the knowledge of the present inventors, the method of Patent Document 1 provides a grainy (gritty) feeling when the container is immediately filled with a mixed liquid of raw materials to be gelled and cooled, but the mixed liquid is not gelled. When the container is filled and cooled after being held at temperature, there is a problem that the grainy texture tends to be lost and a pear meat-like texture cannot be stably obtained.
本発明の目的は、ゲル化させる原料の混合液を、ゲル化しない温度で保持した後に冷却してゲル化させても粒状の食感が良好に得られるゲル状食品の製造方法を提供することにある。 An object of the present invention is to provide a method for producing a gel-like food that can obtain a granular texture satisfactorily even if it is cooled and gelled after holding the mixture of the raw materials to be gelled at a temperature that does not gel. It is in.
本発明のゲル状食品の製造方法は、乳タンパク質、ローメトキシルペクチン、ローメトキシルペクチン以外の電荷を持たないゲル化剤、および電荷を持たない増粘剤を含有する第１液と、酸成分および２価金属イオンを含有する第２液とを、ゲル化しない温度で混合し、乳タンパク質と酸成分との反応、およびローメトキシルペクチンと２価金属イオンとの反応を同時に生じさせる原料混合液調製工程と、前記原料混合液調製工程で得られる原料混合液を、ゲル化しない温度で保持する保持工程と、該保持工程の後に前記原料混合液を冷却してゲル化させる冷却工程を有し、前記原料混合液調製工程で得られる原料混合液の６０℃における粘度が５０〜５００ｍＰａ・ｓであり、かつ該原料混合液の６０℃におけるｐＨが３〜５であることを特徴とする。 The method for producing a gelled food according to the present invention includes a first liquid containing milk protein, low methoxyl pectin, a gelling agent having no charge other than low methoxyl pectin, and a thickening agent having no charge, an acid component, and Preparation of a raw material mixture that mixes a second liquid containing divalent metal ions at a temperature at which gelation does not occur, and simultaneously causes a reaction between milk protein and an acid component and a reaction between rhomethoxyl pectin and a divalent metal ion. A holding step for holding the raw material mixture obtained in the raw material mixture preparation step at a temperature at which the gel is not gelled, and a cooling step for cooling and gelling the raw material mixture after the holding step, The viscosity of the raw material mixture obtained in the raw material mixture preparation step at 60 ° C. is 50 to 500 mPa · s, and the pH of the raw material mixture at 60 ° C. is 3 to 5. And butterflies.
前記原料混合液中のタンパク質含有量が０．０３〜１．０ｇ／１００ｇであることが好ましい。
前記原料混合液中の、ローメトキシルペクチン含有量が０．１〜１．０ｇ／１００ｇであり、かつ原料混合液中の２価金属イオン濃度が１０〜８０ｍｇ／１００ｇであることが好ましい。
前記第１液と前記第２液の混合比率が、第１液：第２液の質量比で７：３〜３：７であることが好ましい。
前記第１液が乳化剤を含有することが好ましい。
The protein content in the raw material mixture is preferably 0.03 to 1.0 g / 100 g.
The raw methoxyl pectin content in the raw material mixture is preferably 0.1 to 1.0 g / 100 g, and the divalent metal ion concentration in the raw material mixture is preferably 10 to 80 mg / 100 g.
The mixing ratio of the first liquid and the second liquid is preferably 7: 3 to 3: 7 in terms of the mass ratio of the first liquid: second liquid.
The first liquid preferably contains an emulsifier.
本発明によれば、例えば工業的にゲル状食品を製造する場合など、原料混合液を冷却してゲル化させる前に、ゲル化しない温度で保持する保持工程を有する方法においても、良好な粒状の食感を有するゲル状食品を安定して製造することができる。 According to the present invention, for example, in the case of producing gelatinous foods industrially, even in a method having a holding step of holding at a temperature that does not gel before cooling the raw material mixture to gel, It is possible to stably produce a gel-like food having a texture.
本発明における原料混合液の粘度の値は、Ｂ型粘度計にて、回転数６０ｒｐｍ、ローターＮｏ．２または３を使用して測定した値である。 The viscosity value of the raw material mixture in the present invention was measured using a B-type viscometer with a rotational speed of 60 rpm and rotor No. It is a value measured using 2 or 3.
本発明では、ゲル化させる原料をそれぞれ含む第１液と第２液が用いられる。第１液と第２液とを混合して原料混合液とする。
〔乳タンパク質〕
第１液は乳タンパク質を含む。第１液に乳タンパク質を含む原料（乳タンパク源）を含有させることが好ましい。
乳タンパク質を含む原料（乳タンパク源）としては、乳由来の各種製品を用いることができる。具体例としては、生乳、牛乳、脱脂乳、部分脱脂乳、濃縮乳、脱脂濃縮乳、全脂練乳、脱脂練乳、全脂粉乳、脱脂粉乳、乳清（ホエー）、乳清蛋白質濃縮物（ＷＰＣ）、乳清蛋白質分離物（ＷＰＩ）、全乳蛋白質濃縮物（ＴＭＰ）、クリーム、生クリーム、バター、クリームパウダー、バターミルクパウダー等が挙げられる。
これら乳タンパク質を含む原料はいずれか一種類のみを使用してもよいし、二種類以上を併用してもよい。
乳タンパク源として脂肪分を含むものを用いると、ゲル状食品にコクのある風味を付与することができる。原料混合液における脂肪分の含有量は０〜１０質量％が好ましく、０〜５質量％がより好ましい。上記範囲の上限値以下であると、脂肪分の浮上を防止しやすく、工程の安定化を図りやすい。
In the present invention, a first liquid and a second liquid each containing a raw material to be gelled are used. The first liquid and the second liquid are mixed to obtain a raw material mixed liquid.
[Milk protein]
The first liquid contains milk protein. The first liquid preferably contains a raw material containing milk protein (milk protein source).
As the raw material containing milk protein (milk protein source), various products derived from milk can be used. Specific examples include raw milk, cow's milk, skim milk, partially skim milk, concentrated milk, skim concentrated milk, full fat condensed milk, skim condensed milk, full fat powdered milk, skim milk powder, whey, whey protein concentrate (WPC). ), Whey protein isolate (WPI), whole milk protein concentrate (TMP), cream, fresh cream, butter, cream powder, buttermilk powder and the like.
Any one of these raw materials containing milk proteins may be used, or two or more may be used in combination.
If a milk protein source containing fat is used, a rich flavor can be imparted to the gel food. 0-10 mass% is preferable and, as for content of the fat content in a raw material liquid mixture, 0-5 mass% is more preferable. When the amount is not more than the upper limit of the above range, it is easy to prevent the fat from rising, and it is easy to stabilize the process.
〔ゲル化剤〕
第１液はローメトキシルペクチンと、ローメトキシルペクチン以外のゲル化剤を含む。ローメトキシルペクチン以外のゲル化剤として、電荷を持たないゲル化剤を用いる。
電荷を持たないゲル化剤としては、寒天、グルコマンナン等が挙げられる。特に溶解性や食感等の点で寒天が好ましい。
ローメトキシルペクチン以外のゲル化剤はいずれか一種類のみを使用してもよいし、二種類以上を併用してもよい。
なお、第１液および第２液はいずれも、電荷を有するゲル化剤（例えば脱アシル型ジェランガム、アルギン酸類、カラギナンなど）を含まない。
[Gelling agent]
The first liquid contains low methoxyl pectin and a gelling agent other than low methoxyl pectin. As a gelling agent other than low methoxyl pectin, a gelling agent having no charge is used.
Examples of the gelling agent having no charge include agar and glucomannan. Agar is particularly preferable in terms of solubility and texture.
Only one kind of gelling agent other than low methoxyl pectin may be used, or two or more kinds may be used in combination.
Note that neither the first liquid nor the second liquid contains a gelling agent having a charge (for example, deacylated gellan gum, alginic acids, carrageenan, etc.).
〔増粘剤〕
第１液は増粘剤を含む。増粘剤として電荷を持たない増粘剤を用いる。
電荷を持たない増粘剤としては、ローカストビーンガム、タラガム、グアーガム、タマリンドシードガム等が挙げられる。
電荷を持たない増粘剤はいずれか一種類のみを使用してもよいし、二種類以上を併用してもよい。
なお、第１液および第２液はいずれも、電荷を有する増粘剤（例えばキサンタンガムやアラビアガムなど）を含まない。
[Thickener]
The first liquid contains a thickener. A thickener having no charge is used as the thickener.
Examples of the thickener having no charge include locust bean gum, tara gum, guar gum, tamarind seed gum and the like.
Any one type of thickener having no charge may be used, or two or more types may be used in combination.
In addition, neither 1st liquid nor 2nd liquid contains the thickener (for example, xanthan gum, gum arabic, etc.) which has an electric charge.
〔乳化剤〕
第１液に乳化剤を含有させることが好ましい。これにより、ゲル状食品における粒状の食感をより向上させることができる。また、第１液が脂肪分を有する場合は、乳化剤を含有させることにより脂肪分の浮上を防止して第１液および原料混合液の安定性を向上させることができる。
乳化剤としては、一般に食用に用いられている乳化剤を適宜用いることができる。具体例としては、有機酸モノグリセリド、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル等が挙げられる。
これらのうち混合液の安定性の点で有機酸モノグリセリドが好ましく、例えばコハク酸モノグリセリドを使用することが好ましい。
乳化剤はいずれか一種類のみを使用してもよいし、二種類以上を併用してもよい。
第１液に乳化剤を含有させる場合、その含有量は原料混合液に対して０．０５〜０．２質量％が好ましく、０．１〜０．１５質量％がより好ましい。上記範囲内であると添加効果が充分に得られやすい。
〔emulsifier〕
It is preferable to contain an emulsifier in the first liquid. Thereby, the granular food texture in a gel-like foodstuff can be improved more. Moreover, when a 1st liquid has a fat content, the float of a fat content can be prevented by containing an emulsifier, and stability of a 1st liquid and a raw material liquid mixture can be improved.
As the emulsifier, an emulsifier generally used for food can be used as appropriate. Specific examples include organic acid monoglycerides, glycerin fatty acid esters, polyglycerin fatty acid esters, and sucrose fatty acid esters.
Of these, organic acid monoglycerides are preferable from the viewpoint of the stability of the mixed solution, and for example, succinic acid monoglyceride is preferably used.
Any one type of emulsifier may be used, or two or more types may be used in combination.
When the first liquid contains an emulsifier, the content thereof is preferably 0.05 to 0.2% by mass, more preferably 0.1 to 0.15% by mass with respect to the raw material mixture. If it is within the above range, the effect of addition is easily obtained.
〔金属イオン封鎖剤〕
第１液に金属イオン封鎖剤（キレート剤）を含有させることが好ましい。第１液には、後述の２価金属イオン源を積極的に含有させることはしないが、第１液の構成成分に由来して２価金属イオンが存在する場合は、第１液に金属イオン封鎖剤を含有させることが好ましい。これにより第１液と第２液とを混合する前に、第１液中でローメトキシルペクチンと２価金属イオンとの反応が生じるのを抑制できる。
金属イオン封鎖剤としては、クエン酸三ナトリウム、メタリン酸ナトリウム、コハク酸ナトリウム、グルコン酸ナトリウム、Ｌ−酒石酸ナトリウム、乳酸ナトリウム等が挙げられる。金属イオン封鎖剤はいずれか一種類のみを使用してもよいし、二種類以上を併用してもよい。
金属イオン封鎖剤を含有させる場合、その含有量は蛋白含量に応じて適宜調整することが好ましく、原料混合液に対して、例えば、０．０５〜０．４質量％が好ましく、０．１〜０．３５質量％がより好ましい。上記範囲内であると、良好な粒状の食感が得られやすい。
[Metal ion sequestering agent]
It is preferable to contain a sequestering agent (chelating agent) in the first liquid. The first liquid does not actively contain a divalent metal ion source, which will be described later. However, when divalent metal ions are present from the components of the first liquid, metal ions are present in the first liquid. It is preferable to contain a blocking agent. Thereby, before mixing a 1st liquid and a 2nd liquid, it can suppress that reaction with a low methoxyl pectin and a bivalent metal ion arises in a 1st liquid.
Examples of the sequestering agent include trisodium citrate, sodium metaphosphate, sodium succinate, sodium gluconate, sodium L-tartrate, sodium lactate and the like. Any one sequestering agent may be used, or two or more sequestering agents may be used in combination.
When the sequestering agent is contained, the content thereof is preferably adjusted as appropriate according to the protein content, and is preferably 0.05 to 0.4% by mass, for example, relative to the raw material mixture, 0.35 mass% is more preferable. Within the above range, a good granular texture can be easily obtained.
〔酸成分〕
第２液は酸成分を含む。一般に食用に用いられている酸を適宜用いることができる。具体例としては、クエン酸、乳酸、リンゴ酸、コハク酸、酒石酸、アジピン酸、酢酸、氷酢酸、フマル酸、グルコノデルタラクトン、グルコン酸、酪酸等の有機酸；リン酸、炭酸、塩酸等の無機酸を挙げることができる。
酸成分は果汁由来の成分であってもよい。すなわち酸成分源として果汁を第２液に含有させてもよい。
酸成分はいずれか一種類のみを使用してもよいし、二種類以上を併用してもよい。
[Acid component]
The second liquid contains an acid component. An acid generally used for food can be used as appropriate. Specific examples include citric acid, lactic acid, malic acid, succinic acid, tartaric acid, adipic acid, acetic acid, glacial acetic acid, fumaric acid, glucono delta lactone, gluconic acid, butyric acid, etc .; phosphoric acid, carbonic acid, hydrochloric acid, etc. Inorganic acids can be mentioned.
The acid component may be a component derived from fruit juice. That is, fruit juice may be contained in the second liquid as an acid component source.
Only one kind of acid component may be used, or two or more kinds may be used in combination.
〔２価金属イオン〕
第２液は２価金属イオンを含む。２価金属イオンは、ローメトキシルペクチンと反応してゲル化を生じるものであればよい。好ましくはカルシウムイオンおよび／またはマグネシウムイオンである。風味および扱い易さ等の点でカルシウムイオンがより好ましい。
２価金属イオンの一部または全部は、２価金属イオン源である水溶性の塩に由来する２価金属イオンであることが好ましい。２価金属イオン源として、水溶性のカルシウム塩および／または水溶性のマグネシウム塩を第２液に含有させることが好ましい。これらは食品に使用可能な公知のものを適宜用いることができる。
水溶性のカルシウム塩の具体例としては、乳酸カルシウム、塩化カルシウム、リン酸三カルシウム、炭酸カルシウム、水酸化カルシウム、硫酸カルシウム、クエン酸カルシウム等が挙げられる。特に、食品の原料として広く使用されている乳酸カルシウムが好ましい。
[Divalent metal ion]
The second liquid contains divalent metal ions. The divalent metal ion may be any one that reacts with low methoxyl pectin to cause gelation. Preferably they are calcium ion and / or magnesium ion. Calcium ions are more preferable in terms of flavor and ease of handling.
Part or all of the divalent metal ions are preferably divalent metal ions derived from a water-soluble salt that is a source of divalent metal ions. It is preferable that a water-soluble calcium salt and / or a water-soluble magnesium salt is contained in the second liquid as a divalent metal ion source. As these, known materials that can be used for foods can be appropriately used.
Specific examples of the water-soluble calcium salt include calcium lactate, calcium chloride, tricalcium phosphate, calcium carbonate, calcium hydroxide, calcium sulfate, and calcium citrate. In particular, calcium lactate that is widely used as a raw material for food is preferred.
〔水〕
第１液および／または第２液に、必要に応じて水（溶解水）を含有させることができる。水は、特に限定されず、水道水や脱イオン水等を用いることができる。水道水には通常、カルシウムイオンおよびマグネシウムイオンが含まれる。水に含まれるカルシウムイオンおよびマグネシウムイオンの合計量は、公知の水の硬度測定方法により測定できる。水の硬度は、水に含まれるカルシウムイオンとマグネシウムイオンの量を炭酸カルシウムの量に換算した値である。
〔water〕
If necessary, water (dissolved water) can be contained in the first liquid and / or the second liquid. Water is not particularly limited, and tap water or deionized water can be used. Tap water usually contains calcium ions and magnesium ions. The total amount of calcium ions and magnesium ions contained in water can be measured by a known water hardness measurement method. The hardness of water is a value obtained by converting the amount of calcium ions and magnesium ions contained in water into the amount of calcium carbonate.
〔その他の成分〕
上記に各成分に含まれないその他の成分として、糖類、果汁等の食品や、甘味料、調味料、着色料、香料、ｐＨ調整剤等の食品添加物など、食品の分野で公知の添加成分を本発明の効果を損なわない範囲で用いることができる。
糖類としては、例えば砂糖（上白糖、グラニュー糖）、水あめ、ブドウ糖、果糖、乳糖、麦芽糖等が挙げられる。
甘味料としては、トレハロース、パラチノース、Ｄ−キシロース等の糖類；キシリトール、ソルビトール、マルチロール、エリスリトール等の糖アルコール類；サッカリンナトリウム、サイクラメート及びその塩、アセスルファムカリウム、ソーマチン、アスパルテーム、スクラロース、アリテーム、ネオテーム、ステビア抽出物に含まれるステビオサイドなどの高甘味度甘味料；等が挙げられる。
調味料としては、アミノ酸、核酸等が挙げられる。
ｐＨ調整剤としては：クエン酸三ナトリウム、メタリン酸ナトリウム、コハク酸ナトリウム、グルコン酸ナトリウム、Ｌ−酒石酸ナトリウム、乳酸ナトリウム等が挙げられる。
その他の成分は、本発明の効果を損なわない範囲において、第１液に含有させてもよく、第２液に含有させてもよく、両方に含有させてもよい。
[Other ingredients]
As other components not included in the above components, food additives such as sugars and fruit juices, and food additives such as sweeteners, seasonings, colorants, fragrances, pH adjusters, and the like are known in the food field. Can be used as long as the effects of the present invention are not impaired.
Examples of the saccharide include sugar (super white sugar, granulated sugar), starch syrup, glucose, fructose, lactose, maltose and the like.
Sweeteners include sugars such as trehalose, palatinose, and D-xylose; sugar alcohols such as xylitol, sorbitol, multirole, and erythritol; And high-intensity sweeteners such as stevioside contained in stevia extract;
Examples of the seasoning include amino acids and nucleic acids.
Examples of pH adjusters include: trisodium citrate, sodium metaphosphate, sodium succinate, sodium gluconate, sodium L-tartrate, sodium lactate and the like.
Other components may be contained in the first liquid, the second liquid, or both in the range not impairing the effects of the present invention.
また第２液に、必要に応じて増粘剤の１種以上を添加してもよい。第２液に増粘剤を添加する場合、電荷を持たない増粘剤を用いる。なお、増粘剤を第１液だけに添加することが困難な場合は、増粘剤の一部を第２液側に分けて添加してもよい。 Moreover, you may add 1 or more types of a thickener to the 2nd liquid as needed. When a thickener is added to the second liquid, a thickener having no charge is used. When it is difficult to add the thickener only to the first liquid, a part of the thickener may be added separately to the second liquid side.
＜ゲル状食品の製造方法＞
〔原料混合液調製工程〕
本工程では下記第１液と、下記第２液をそれぞれ調製し、これらを混合して原料混合液を得る。
まず乳タンパク質、ローメトキシルペクチン、ローメトキシルペクチン以外の電荷を持たないゲル化剤、および電荷を持たない増粘剤を含有する第１液を調製する。必要に応じて、乳化剤、金属イオン封鎖剤、その他の成分も含有させる。第１液は酸成分を含まない。
具体的には、各原料を水に添加して加熱して溶解し、冷却して第１液を得ることが好ましい。
溶解時の加熱温度は、第１液中のゲル化剤の融解温度より高く設定されることが好ましいが、この温度は融解とともに加熱殺菌を同時に行うことも可能な温度に設定することがより好ましい。該加熱温度は、例えば８０〜１２０℃が好ましい。
加熱方法としては、沸騰水浴中で加熱する方法のほか、ジャケット及び攪拌機付きタンクや、プレート式殺菌機等を使用することが好ましい。
冷却後の第１液の温度はゲル化しない温度であり、第１液中のゲル化剤のゲル化温度より高ければよい。高すぎると粒状食感が得られにくいため、例えば５５〜８０℃が好ましく、６０〜７０℃がより好ましい。
必要に応じて、加熱（殺菌）の前または後に均質化を行うことが好ましい。
<Method for producing gelled food>
[Raw material mixture preparation process]
In this step, the following first liquid and the following second liquid are respectively prepared and mixed to obtain a raw material mixed liquid.
First, a first liquid containing milk protein, low methoxyl pectin, a gelling agent having no charge other than low methoxyl pectin, and a thickener having no charge is prepared. If necessary, an emulsifier, a sequestering agent, and other components are also included. The first liquid does not contain an acid component.
Specifically, it is preferable to add each raw material to water, dissolve it by heating, and cool it to obtain the first liquid.
The heating temperature at the time of dissolution is preferably set higher than the melting temperature of the gelling agent in the first liquid, but this temperature is more preferably set to a temperature at which heat sterilization can be performed simultaneously with melting. . The heating temperature is preferably, for example, 80 to 120 ° C.
As a heating method, in addition to a method of heating in a boiling water bath, it is preferable to use a jacket and a tank with a stirrer, a plate sterilizer, or the like.
The temperature of the 1st liquid after cooling is a temperature which does not gelatinize, and should just be higher than the gelling temperature of the gelling agent in the 1st liquid. If it is too high, it is difficult to obtain a granular texture, and therefore, for example, 55 to 80 ° C is preferable, and 60 to 70 ° C is more preferable.
If necessary, homogenization is preferably carried out before or after heating (sterilization).
これとは別に、酸成分および２価金属イオンを含有する第２液を調製する。
具体的には、各原料を水に添加して加熱して溶解し、冷却して第２液を得ることが好ましい。必要に応じてその他の成分も含有させる。第２液はタンパク質、および２価金属イオンと反応するゲル化剤を含まない。
溶解時の加熱温度は、各原料を溶解させることができる温度であればよい。この温度は、第１液と同様に、溶解とともに加熱殺菌を同時に行うことも可能な温度に設定することがより好ましい。
冷却後の第２液の温度は特に限定されないが、第１液との混合後にゲル化温度以上となるように調整しておくことが好ましく、例えば２０〜７０℃が好ましく、４０〜５０℃がより好ましい。
Separately from this, a second liquid containing an acid component and a divalent metal ion is prepared.
Specifically, it is preferable to add each raw material to water, dissolve it by heating, and cool it to obtain the second liquid. If necessary, other components are also contained. The second liquid does not contain a gelling agent that reacts with proteins and divalent metal ions.
The heating temperature at the time of dissolution may be a temperature at which each raw material can be dissolved. As with the first liquid, it is more preferable to set this temperature to a temperature at which heat sterilization can be performed simultaneously with dissolution.
Although the temperature of the 2nd liquid after cooling is not specifically limited, It is preferable to adjust so that it may become more than a gelling temperature after mixing with a 1st liquid, for example, 20-70 degreeC is preferable and 40-50 degreeC is preferable. More preferred.
次いで第１液と第２液とを混合して原料混合液とする。混合時の温度は、第１液と第２液の混合液がゲル化しない温度であればよく、該混合液中に存在するゲル化剤のゲル化温度よりも高い温度とされる。
第１液と第２液とを混合することより、第１液中の乳タンパク質と第２液中の酸成分との反応、および第１液中のローメトキシルペクチンと第２液中の２価金属イオンとの反応が同時に生じ、これらの反応生成物を含む原料混合液が得られる。
原料混合液の組成は、該原料混合液６０℃の粘度が５０〜５００ｍＰａ・ｓであり、かつ６０℃におけるｐＨが３〜５となるように設計する。
原料混合液の粘度は、例えば第１液に含有させる増粘剤の量によって調整できる。原料混合液のｐＨは、例えば第１液および／または第２液にｐＨ調整剤を含有させることによって調整できる。
該原料混合液の粘度が５０ｍＰａ・ｓ以上であると、保持工程後に冷却してゲル化させる場合であっても、ゲル状組織中に、梨の果実（果肉）に含まれる石細胞の食感に似た粒々が分散されている食感（以下、粒状食感という。）が良好に得られる。該粘度が５００ｍＰａ・ｓ以下であると、ゲル状組織の食感に優れる。該粘度は９０〜２１０ｍＰａ・ｓがより好ましい。
該原料混合液のｐＨが３以上であると、ゲル状食品の酸味が強すぎず、良好な風味が得られる。該ｐＨが５以下であると、保持工程後に冷却してゲル化させた場合であっても良好な粒状食感が得られる。該ｐＨは３．０〜４．５がより好ましい。
Next, the first liquid and the second liquid are mixed to obtain a raw material mixed liquid. The temperature at the time of mixing should just be the temperature which the liquid mixture of a 1st liquid and a 2nd liquid does not gelatinize, and is made into temperature higher than the gelling temperature of the gelatinizer which exists in this liquid mixture.
By mixing the first liquid and the second liquid, the reaction between the milk protein in the first liquid and the acid component in the second liquid, and the low methoxyl pectin in the first liquid and the divalent value in the second liquid. Reactions with metal ions occur simultaneously, and a raw material mixture containing these reaction products is obtained.
The composition of the raw material mixture is designed so that the viscosity of the raw material mixture 60 ° C. is 50 to 500 mPa · s and the pH at 60 ° C. is 3 to 5.
The viscosity of the raw material mixture can be adjusted by, for example, the amount of the thickener contained in the first liquid. The pH of the raw material mixture can be adjusted, for example, by adding a pH adjuster to the first liquid and / or the second liquid.
When the viscosity of the raw material mixture is 50 mPa · s or higher, the texture of stone cells contained in pear fruit (fruit pulp) in the gel-like structure even when cooled and gelled after the holding step A texture in which grains similar to the above are dispersed (hereinafter referred to as granular texture) can be obtained satisfactorily. When the viscosity is 500 mPa · s or less, the texture of the gel structure is excellent. The viscosity is more preferably 90 to 210 mPa · s.
When the pH of the raw material mixture is 3 or more, the acidity of the gel food is not too strong, and a good flavor is obtained. When the pH is 5 or less, a good granular texture can be obtained even when the gel is formed by cooling after the holding step. The pH is more preferably 3.0 to 4.5.
原料混合液中のタンパク質含有量が０．０３〜１．０ｇ／１００ｇであることが好ましい。原料混合液中のタンパク質含有量が０．０３ｇ／１００ｇ以上であると、保持工程後にゲル化させた場合であっても良好な粒状食感が得られやすい。
風味の好ましさの点で、原料混合液中のタンパク質含有量が１．０ｇ／１００ｇ以下が好ましく、０．５ｇ／１００ｇ以下がより好ましい。
The protein content in the raw material mixture is preferably 0.03 to 1.0 g / 100 g. When the protein content in the raw material mixture is 0.03 g / 100 g or more, a good granular texture is easily obtained even when gelation is performed after the holding step.
The protein content in the raw material mixture is preferably 1.0 g / 100 g or less, and more preferably 0.5 g / 100 g or less, in terms of the taste of flavor.
原料混合液中の、ローメトキシルペクチン含有量が０．１〜１．０ｇ／１００ｇであることが好ましい。該ローメトキシルペクチン含有量が０．１ｇ／１００ｇ以上であると、保持工程後にゲル化させた場合であっても良好な粒状食感が得られやすい。１．０ｇ／１００ｇ以下であると良好な風味が得られやすい。
該ローメトキシルペクチン含有量は０．２５〜１．０ｇ／１００ｇがより好ましい。
The raw methoxyl pectin content in the raw material mixture is preferably 0.1 to 1.0 g / 100 g. When the content of low methoxyl pectin is 0.1 g / 100 g or more, a good granular texture can be easily obtained even when gelation is performed after the holding step. A favorable flavor is easy to be obtained as it is 1.0 g / 100 g or less.
The low methoxyl pectin content is more preferably 0.25 to 1.0 g / 100 g.
原料混合液中の２価金属イオン濃度は、ローメトキシルペクチンとの反応に対して十分な量を含有していることが必要であり、１０〜８０ｍｇ／１００ｇであることが好ましい。該２価金属イオン濃度がこの範囲内の濃度であると、保持工程後にゲル化させた場合であっても良好な粒状食感が得られやすい。該２価金属イオン濃度は２０〜５０ｍｇ／１００ｇがより好ましい。 The divalent metal ion concentration in the raw material mixture must contain a sufficient amount for the reaction with rhomethoxyl pectin, and is preferably 10 to 80 mg / 100 g. When the divalent metal ion concentration is within this range, a good granular texture can be easily obtained even when gelation is performed after the holding step. The divalent metal ion concentration is more preferably 20 to 50 mg / 100 g.
原料混合液中の、ローメトキシルペクチン以外の電荷を持たないゲル化剤の含有量は、ゲル状食品の食感の好みに応じて適宜調整されることが好ましい。 It is preferable that the content of the gelling agent having no charge other than low methoxyl pectin in the raw material mixture is appropriately adjusted according to the taste of the texture of the gel food.
第１液と第２液とを混合して原料混合液を調製する際の、第１液と第２液の混合比率が、第１液：第２液の質量比で７：３〜３：７であることが好ましく、６：４〜４：６がより好ましい。上記の範囲内であると保持工程後に原料混合液をゲル化させた場合であっても良好な粒状食感が得られやすい。第１液と第２液の混合比率は、両液中の水の量で調整することが可能である。または、第１液と第２液の両方に添加可能な、その他の成分の含有量によっても調整できる。 When mixing the first liquid and the second liquid to prepare the raw material mixed liquid, the mixing ratio of the first liquid and the second liquid is 7: 3 to 3: 7 is preferable, and 6: 4 to 4: 6 is more preferable. Even if it is a case where a raw material liquid mixture is gelatinized after a holding process as it is in said range, it will be easy to obtain favorable granular food texture. The mixing ratio of the first liquid and the second liquid can be adjusted by the amount of water in both liquids. Or it can adjust also by content of the other component which can be added to both 1st liquid and 2nd liquid.
〔保持工程〕
原料混合液調製工程で得られた原料混合液を、ゲル化しない温度で保持する。すなわち原料混合液中のゲル化剤のゲル化温度より高い温度で保持する。保持工程において、原料混合液は静置されてもよく、流動していてもよい。なお、混合液全体を偏りのない状態に保つために、適宜攪拌を行っておくことが好ましい。
保持工程における原料混合液の温度（保持温度）は、ゲル化剤の種類（ゲル化温度）によって異なるが、上限は９０℃以下が好ましく、７０℃以下がより好ましい。９０℃以下であると、原料混合液中のゲル化剤及び増粘剤の効果が充分に得られやすく、保持工程後にゲル化させた場合であっても良好な粒状食感が得られる。
保持温度の下限値は、原料混合液中に含まれるゲル化剤のゲル化温度の最も高い値であればよく、該ゲル化温度の最も高い値より５℃以上高いことがより好ましい。
保持工程における保持時間は、第１液と第２液とを混合した直後から、ゲル化のための冷却を開始するまでの時間を意味する。該保持時間は１０〜１２０分が好ましく、１０〜６０分がより好ましい。保持時間が１０分以上であると、本発明による効果が充分に得られやすく、１２０分以下であると、成分の変性（例えば褐変など）や風味の劣化が生じにくい。
[Holding process]
The raw material mixture obtained in the raw material mixture preparation step is held at a temperature at which it does not gel. That is, it is maintained at a temperature higher than the gelling temperature of the gelling agent in the raw material mixture. In the holding step, the raw material mixture may be left still or may flow. In addition, in order to keep the whole liquid mixture in an unbiased state, it is preferable to perform stirring appropriately.
Although the temperature (holding temperature) of the raw material mixture in the holding step varies depending on the type of gelling agent (gelation temperature), the upper limit is preferably 90 ° C. or less, and more preferably 70 ° C. or less. When the temperature is 90 ° C. or less, the effects of the gelling agent and the thickener in the raw material mixture can be sufficiently obtained, and a good granular texture can be obtained even when gelation is performed after the holding step.
The lower limit of the holding temperature may be the highest value of the gelling temperature of the gelling agent contained in the raw material mixture, and is more preferably 5 ° C. higher than the highest value of the gelling temperature.
The holding time in the holding step means a time from immediately after mixing the first liquid and the second liquid until starting cooling for gelation. The holding time is preferably 10 to 120 minutes, more preferably 10 to 60 minutes. When the holding time is 10 minutes or longer, the effects of the present invention are sufficiently obtained, and when it is 120 minutes or shorter, modification of components (for example, browning or the like) and flavor deterioration hardly occur.
〔冷却工程〕
保持工程の後、原料混合液を、必要に応じて容器等に充填した後、冷却してゲル化することによってゲル状食品が得られる。
容器等への充填は、例えば充填機のノズルから吐出する方法で行うことができる。
冷却温度は１〜１０℃であることが好ましい。
[Cooling process]
After the holding step, the raw material mixture is filled in a container or the like as necessary, and then cooled and gelled to obtain a gel food.
Filling into a container or the like can be performed, for example, by a method of discharging from a nozzle of a filling machine.
The cooling temperature is preferably 1 to 10 ° C.
このようにして得られるゲル状食品は、食感および風味が良好なゲル状組織中に、梨の果実（果肉）に含まれる石細胞の食感に似た粒が多数分散されているような食感（粒状食感）を有する。したがって、果肉を含有させずに、果肉が含まれているような模擬果肉食感を有するゲル状食品を製造することができる。 In the gel-like food obtained in this way, many grains resembling the texture of stone cells contained in pear fruit (fruit pulp) are dispersed in a gel-like structure having a good texture and flavor. It has a texture (granular texture). Therefore, it is possible to produce a gel-like food having a simulated flesh texture that contains pulp without containing pulp.
かかる粒状食感が得られる理由としては以下のような反応が生じているのではないかと考えられる。
すなわち、原料混合液調製工程において第１液と第２液とを混合したときに、電荷を持たないゲル化剤および電荷を持たない増粘剤が存在する液中で、乳タンパク質と酸成分との反応、およびローメトキシルペクチンと２価金属イオンとの反応が同時に生じると考えられる。これにより、乳タンパク質が酸と反応して凝集物を生成するとともに、ローメトキシルペクチンと２価金属イオンとが反応して形成されるゲルが、該凝集物を包み込むことによって石細胞に似た粒状体が形成されるのではないかと考えられる。原料混合液において、この粒状体は、電荷を持たないゲル化剤および増粘剤を含む粘性を有する液中に分散されているため、保持工程を経ても安定して存在できる。そして、この状態で冷却され、液中のゲル化剤がゲル化することにより、ゲル状組織中に上記粒状体が分散されたゲル状食品が安定的に得られると考えられる。
The reason why such a granular texture is obtained is thought to be that the following reaction occurs.
That is, when the first liquid and the second liquid are mixed in the raw material mixture preparation step, the milk protein and the acid component are mixed in a liquid containing a gelling agent having no charge and a thickening agent having no charge. And the reaction of low methoxyl pectin with divalent metal ions are considered to occur simultaneously. As a result, the milk protein reacts with an acid to produce an aggregate, and a gel formed by the reaction of rhomethoxyl pectin and a divalent metal ion encloses the aggregate to form a granule resembling a stone cell. It is thought that the body is formed. In the raw material mixture, the granular material is dispersed in a liquid having a viscosity containing a gelling agent and a thickening agent having no charge, and thus can stably exist even after the holding step. And it is thought that the gelatinous foodstuff in which the said granular material was disperse | distributed in the gelatinous structure | tissue is stably obtained by cooling in this state and the gelling agent in a liquid gelatinizing.
以下に実施例を用いて本発明をさらに詳しく説明するが、本発明はこれら実施例に限定されるものではない。
以下の例において用いた原料の詳細は表１の通りである。なお表においてローメトキシルペクチンをＬＭペクチンと記載する。
Hereinafter, the present invention will be described in more detail using examples, but the present invention is not limited to these examples.
Details of the raw materials used in the following examples are shown in Table 1. In the table, low methoxyl pectin is referred to as LM pectin.
以下の例において用いた装置は以下の通りである。
殺菌機：プレート式殺菌機、森永エンジニアリング社製。
均質機：Ｈｏｍｏｇｅｎｉｚｅｒ（商品名）、三丸機械工業社製。
充填機：ＭＯＤＥＬ９０３２（商品名）、トーワテクノ社製。ノズルは直径３ｍｍの１０穴タイプを使用した。容器は、市販のプラスティック製カップ（口径７１ｍｍ、容量１１０ｍｌ）を使用した。
The apparatus used in the following examples is as follows.
Sterilizer: Plate type sterilizer, manufactured by Morinaga Engineering.
Homogenizer: Homogenizer (trade name), manufactured by Sanmaru Machinery Co., Ltd.
Filling machine: MODEL9032 (trade name), manufactured by Towa Techno. The nozzle used was a 10-hole type with a diameter of 3 mm. As the container, a commercially available plastic cup (caliber 71 mm, capacity 110 ml) was used.
＜例１〜６＞
本例では、増粘剤の種類を変えてゲル状食品を製造した。
表２に示す配合で第１液を調製した。すなわち、各原料を脱イオン水（溶解水）に添加し、殺菌機にて９０℃で１０分間加熱した後、均質機にて１５ＭＰａの条件で均質化を行い、７０℃に冷却したものを第１液とした。
表３に示す配合で第２液を調製した。すなわち、各原料を脱イオン水（溶解水）に添加し、殺菌機にて８０℃で５分間加熱した後、５０℃に冷却したものを第２液とした。
第１液と第２液を混合直後に容器に充填し、ゲル化してゲル状食品（直後充填）を得た。
また、第１液と第２液を混合後、３０分間６０℃の条件で攪拌しながら保持した後に、充填機にて容器に充填してゲル化してゲル状食品（３０分後充填）を得た。いずれも冷却温度は５℃とした。
（評価方法）
得られたゲル状食品を試食し、粒状食感とゲル状組織の風味について評価した。結果を表４に示す。表中の記号は下記を示す。
×：均一なゲル状組織であり、粒状食感が得られない。
△：粒状食感が得られるが、やや弱い。
○：粒状食感が得られる。ゲル状組織の風味は良好である。
◎：優れた粒状食感が得られる。ゲル状組織の食感は洋梨様であり、風味は良好である。
<Examples 1-6>
In this example, gel food was manufactured by changing the type of thickener.
A first liquid was prepared with the formulation shown in Table 2. That is, each raw material is added to deionized water (dissolved water), heated at 90 ° C. for 10 minutes in a sterilizer, homogenized at 15 MPa in a homogenizer, and cooled to 70 ° C. One liquid was used.
A second liquid was prepared with the formulation shown in Table 3. That is, each raw material was added to deionized water (dissolved water), heated in a sterilizer at 80 ° C. for 5 minutes, and then cooled to 50 ° C. as the second liquid.
The first liquid and the second liquid were filled into a container immediately after mixing and gelled to obtain a gel food (immediate filling).
In addition, after mixing the first liquid and the second liquid, the mixture is held for 30 minutes with stirring at 60 ° C., and then filled in a container with a filling machine to be gelled to obtain a gel food (filled after 30 minutes). It was. In all cases, the cooling temperature was 5 ° C.
(Evaluation method)
The obtained gel food was sampled and evaluated for granular texture and gel texture. The results are shown in Table 4. The symbols in the table indicate the following.
X: It is a uniform gel-like structure, and granular food texture is not obtained.
Δ: Granular texture is obtained, but slightly weak.
○: Granular texture is obtained. The flavor of the gel structure is good.
A: An excellent granular texture is obtained. The texture of the gel-like structure is pear-like and the flavor is good.
表４の結果より、増粘剤として電荷を有さないもの（ローカストビーンガム、タラガム、グアーガム）を用いた例１〜３では、直後充填のゲル状食品または３０分後充填のゲル状食品にいずれにおいても、粒状食感が得られた。
これに対して、増粘剤として電荷を有するもの（脱アシルジェランガム、キサンタンガム）を用いた例４、５では、直後充填のゲル状食品では粒状食感が弱く、３０分後充填のゲル状食品では粒状食感が感じられなかった。
また増粘剤を添加しなかった例６では、直後充填のゲル状食品であっても粒状食感は得られなかった。
From the results shown in Table 4, in Examples 1 to 3 using a non-charged thickener (locust bean gum, tara gum, guar gum), the gel food immediately after filling or the gel food filling after 30 minutes was used. In any case, a granular texture was obtained.
On the other hand, in Examples 4 and 5 using a charge (deacyl gellan gum, xanthan gum) as a thickener, the granular food texture is weak in the gel food immediately after filling, and the gel food filling after 30 minutes. The granular texture was not felt.
Further, in Example 6 in which no thickener was added, no granular texture was obtained even with the gelled food immediately after filling.
＜例１１〜１５＞
本例では、原料混合液のｐＨを変えてゲル状食品を製造した。
第１液の配合を表５に示す配合とし、第２液の配合を表６に示す配合とし、例１と同様の手順で、ゲル状食品（直後充填）およびゲル状食品（３０分後充填）を得た。
（評価方法）
得られたゲル状食品を試食し、粒状食感とゲル状組織の風味について評価した。結果を表７に示す。表中の記号は下記を示す。
×：均一なゲル状組織であり、粒状食感が得られない。
△：粒状食感が得られる。ゲル状組織の酸味が強く風味が良くない。
○：粒状食感が得られるが、やや弱い。ゲル状組織の風味は良好である。
◎：粒状食感が得られる。ゲル状組織の風味は良好である。
<Examples 11 to 15>
In this example, gelled food was produced by changing the pH of the raw material mixture.
The composition of the first liquid is the composition shown in Table 5, the composition of the second liquid is the composition shown in Table 6, and in the same procedure as in Example 1, gel food (immediate filling) and gel food (filled 30 minutes later) )
(Evaluation method)
The obtained gel food was sampled and evaluated for granular texture and gel texture. The results are shown in Table 7. The symbols in the table indicate the following.
X: It is a uniform gel-like structure, and granular food texture is not obtained.
Δ: Granular texture is obtained. The acidity of the gel-like structure is strong and the taste is not good.
○: A granular texture is obtained, but slightly weak. The flavor of the gel structure is good.
A: Granular texture is obtained. The flavor of the gel structure is good.
表７の結果より、原料混合液のｐＨが５．６と高い例１１では粒状食感が得られなかった。
原料混合液のｐＨが３．０〜５．０の範囲である例１２〜１４では、直後充填のゲル状食品または３０分後充填のゲル状食品にいずれにおいても、粒状食感が得られ、風味も良好であった。
原料混合液のｐＨが２．８と低い例１５では粒状食感は得られたものの、酸味が強く風味が良くなかった。
From the result of Table 7, granular food texture was not obtained in Example 11 with a high pH of the raw material mixture of 5.6.
In Examples 12 to 14 where the pH of the raw material mixture is in the range of 3.0 to 5.0, the granular food texture is obtained in any of the gel food immediately after filling or the gel food filling after 30 minutes, The flavor was also good.
In Example 15, where the pH of the raw material mixture was as low as 2.8, a granular texture was obtained, but the acidity was strong and the flavor was not good.
＜例２１〜２６＞
本例では、原料混合液の粘度を変えてゲル状食品を製造した。
第１液の配合を表８に示す配合とし、第２液の配合を表９に示す配合とし、例１と同様の手順で、ゲル状食品（直後充填）およびゲル状食品（３０分後充填）を得た。
（評価方法）
得られたゲル状食品を試食し、粒状食感とゲル状組織の食感について評価した。結果を表１０に示す。表中の記号は下記を示す。
×：均一なゲル状組織であり、粒状食感が得られない。
△：粒状食感が得られるが、ゲル状組織の食感が糊っぽい。
○：粒状食感が得られるが、やや弱い。ゲル状組織の食感は良好である。
◎：粒状食感が得られる。ゲル状組織の食感は良好である。
<Examples 21 to 26>
In this example, gelled food was produced by changing the viscosity of the raw material mixture.
The composition of the first liquid is the composition shown in Table 8, the composition of the second liquid is the composition shown in Table 9, and the gel food (filled immediately after) and the gel food (filled 30 minutes later) in the same procedure as in Example 1. )
(Evaluation method)
The obtained gel food was sampled and evaluated for granular texture and gel texture. The results are shown in Table 10. The symbols in the table indicate the following.
X: It is a uniform gel-like structure, and granular food texture is not obtained.
(Triangle | delta): Although granular texture is obtained, the texture of a gel-like structure | tissue is sticky.
○: A granular texture is obtained, but slightly weak. The texture of the gel tissue is good.
A: Granular texture is obtained. The texture of the gel tissue is good.
表１０の結果より、原料混合液の粘度５０ｍＰａ・ｓ、９６ｍＰａ・ｓ、２０５ｍＰａ・ｓ、４９０ｍＰａ・ｓである例２２、２３、２４、２５では、直後充填のゲル状食品または３０分後充填のゲル状食品にいずれにおいても、粒状食感が得られ、風味も良好であった。
原料混合液の粘度が２６ｍＰａ・ｓと低い例２１では粒状食感は得られなかった。
原料混合液の粘度が５００ｍＰａ・ｓより高い例２６は、粒状食感は得られるが、食感が糊っぽくなった。
From the results shown in Table 10, in Examples 22, 23, 24, and 25 in which the viscosity of the raw material mixture is 50 mPa · s, 96 mPa · s, 205 mPa · s, and 490 mPa · s, In any of the gel foods, a granular texture was obtained and the flavor was good.
In Example 21 where the viscosity of the raw material mixture was as low as 26 mPa · s, no granular texture was obtained.
In Example 26, in which the viscosity of the raw material mixture was higher than 500 mPa · s, a granular texture was obtained, but the texture became sticky.
＜例３１〜３５＞
本例では、原料混合液中のタンパク質含有量を変えてゲル状食品を製造した。
第１液の配合を表１１に示す配合とし、第２液の配合を表１２に示す配合とし、例１と同様の手順で、ゲル状食品（直後充填）およびゲル状食品（３０分後充填）を得た。
（評価方法）
得られたゲル状食品を試食し、粒状食感とゲル状組織の風味について評価した。結果を表１３に示す。表中の記号は下記を示す。
×：均一なゲル状組織であり、粒状食感が得られない。
△：粒状食感は得られる。ゲル状組織の風味がやや劣る。
○：粒状食感が得られる。ゲル状組織の風味は良好である。
◎：優れた粒状食感が得られる。ゲル状組織の食感は洋梨様であり、風味は良好である。
<Examples 31-35>
In this example, a gel food was produced by changing the protein content in the raw material mixture.
The composition of the first liquid is the composition shown in Table 11, the composition of the second liquid is the composition shown in Table 12, and in the same procedure as in Example 1, gel food (immediate filling) and gel food (filled after 30 minutes) )
(Evaluation method)
The obtained gel food was sampled and evaluated for granular texture and gel texture. The results are shown in Table 13. The symbols in the table indicate the following.
X: It is a uniform gel-like structure, and granular food texture is not obtained.
Δ: Granular texture is obtained. The flavor of the gel-like structure is slightly inferior.
○: Granular texture is obtained. The flavor of the gel structure is good.
A: An excellent granular texture is obtained. The texture of the gel-like structure is pear-like and the flavor is good.
表１３の結果より、タンパク質含有量が、０．０３〜１ｇ／１００ｇである例３２〜３４では、直後充填のゲル状食品または３０分後充填のゲル状食品にいずれにおいても、粒状食感が得られた。
タンパク質含有量がゼロである例３１では粒状食感が得られなかった。
タンパク質含有量が２ｇ／１００ｇと高い例３５は、粒状食感は得られるが、風味がやや劣っていた。
From the results of Table 13, in Examples 32 to 34, in which the protein content is 0.03 to 1 g / 100 g, the granular food texture is either in the gel food immediately after filling or the gel food after 30 minutes filling. Obtained.
In Example 31 in which the protein content was zero, no granular texture was obtained.
In Example 35 having a high protein content of 2 g / 100 g, a granular texture was obtained, but the flavor was slightly inferior.
＜例４１〜４６＞
本例では、原料混合液中のローメトキシルペクチンの含有量を変えてゲル状食品を製造した。
第１液の配合を表１４に示す配合とし、第２液の配合を表１５に示す配合とし、例１と同様の手順で、ゲル状食品（直後充填）およびゲル状食品（３０分後充填）を得た。いずれの例においても、第１液と第２液の混合物である原料混合液におけるカルシウムイオン濃度は７６ｍｇ／１００ｇである。
（評価方法）
得られたゲル状食品を試食し、粒状食感とゲル状組織の風味について評価した。結果を表１６に示す。表中の記号は下記を示す。
×：均一なゲル状組織であり、粒状食感が得られない。ゲル状組織は粉っぽさがある。
△：粒状食感が得られる。ゲル状組織の風味がやや劣る。
○：粒状食感が得られるが、やや弱い。ゲル状組織の風味は良好である。
◎：粒状食感が得られる。ゲル状組織の風味は良好である。
<Examples 41 to 46>
In this example, a gel food was produced by changing the content of low methoxyl pectin in the raw material mixture.
The composition of the first liquid is the composition shown in Table 14, the composition of the second liquid is the composition shown in Table 15, and in the same procedure as in Example 1, the gel food (immediate filling) and the gel food (filled after 30 minutes) ) In any example, the calcium ion concentration in the raw material mixture which is a mixture of the first liquid and the second liquid is 76 mg / 100 g.
(Evaluation method)
The obtained gel food was sampled and evaluated for granular texture and gel texture. The results are shown in Table 16. The symbols in the table indicate the following.
X: It is a uniform gel-like structure, and granular food texture is not obtained. The gel-like structure is powdery.
Δ: Granular texture is obtained. The flavor of the gel-like structure is slightly inferior.
○: A granular texture is obtained, but slightly weak. The flavor of the gel structure is good.
A: Granular texture is obtained. The flavor of the gel structure is good.
表１６の結果より、ローメトキシルペクチン含有量が０．１〜１ｇ／１００ｇである例４２〜４５では、直後充填のゲル状食品または３０分後充填のゲル状食品にいずれにおいても、粒状食感が得られた。
ローメトキシルペクチン含有量がゼロである例４１では粒状食感が得られなかった。
ローメトキシルペクチン含有量が２ｇ／１００と高い例４６は、粒状食感は得られるが、やや風味が劣っていた。
From the results of Table 16, in Examples 42 to 45 in which the content of low methoxyl pectin is 0.1 to 1 g / 100 g, the granular food texture is either in the gel food immediately after filling or in the gel food after 30 minutes filling. was gotten.
In Example 41 where the content of low methoxyl pectin was zero, no granular texture was obtained.
Example 46 having a high content of low methoxyl pectin of 2 g / 100 had a granular texture but was slightly inferior in flavor.
＜例５１〜５７＞
本例では、第１液と第２液の混合比率を変えてゲル状食品を製造した。具体的には第１液中および第２液中の溶解水の量をそれぞれ調整した。いずれの例においても、第１液と第２液の混合物である原料混合液におけるカルシウムイオン濃度は３０ｍｇ／１００ｇである。
第１液の配合を表１７に示す配合とし、第２液の配合を表１８に示す配合とし、例１と同様の手順で、ゲル状食品（直後充填）およびゲル状食品（３０分後充填）を得た。
（評価方法）
得られたゲル状食品を試食し、粒状食感について評価した。結果を表１９に示す。表中の記号は下記を示す。
×：均一なゲル状組織であり、粒状食感が得られない。
△：粒状食感は得られるが、やや弱い。
○：粒状食感が得られる。
◎：良好な粒状食感が得られる。ゲル状組織の風味は良好である。
<Examples 51-57>
In this example, the gel food was manufactured by changing the mixing ratio of the first liquid and the second liquid. Specifically, the amounts of dissolved water in the first liquid and the second liquid were adjusted. In any example, the calcium ion concentration in the raw material mixture which is a mixture of the first liquid and the second liquid is 30 mg / 100 g.
The composition of the first liquid is the composition shown in Table 17, the composition of the second liquid is the composition shown in Table 18, and in the same manner as in Example 1, the gel food (immediate filling) and the gel food (filled after 30 minutes) )
(Evaluation method)
The gelled food obtained was sampled and evaluated for granular texture. The results are shown in Table 19. The symbols in the table indicate the following.
X: It is a uniform gel-like structure, and granular food texture is not obtained.
Δ: Granular texture is obtained but slightly weak.
○: Granular texture is obtained.
(Double-circle): A favorable granular food texture is obtained. The flavor of the gel structure is good.
表１９の結果より、いずれの例も、直後充填のゲル状食品または３０分後充填のゲル状食品において粒状食感が得られた。
特に第１液と第２液の混合比率が７：３〜３：７である例５２〜５６は粒状食感が良好であった。
From the results in Table 19, in each of the examples, a granular texture was obtained in the gel food immediately after filling or in the gel food after 30 minutes.
Particularly, Examples 52 to 56 in which the mixing ratio of the first liquid and the second liquid was 7: 3 to 3: 7 had good granular texture.
＜例６１〜６４＞
本例では、乳化剤を含有させない配合と、乳化剤を含有させる配合でそれぞれゲル状食品を製造した。例６１、６２は第１液が乳脂肪分を含む例であり、例６３、６４は乳脂肪分を含まない例である。
第１液の配合を表２０に示す配合とし、第２液の配合を表２１に示す配合とし、例１と同様の手順で、ゲル状食品（直後充填）およびゲル状食品（３０分後充填）を得た。
<Examples 61 to 64>
In this example, gel foods were produced with a formulation not containing an emulsifier and a formulation containing an emulsifier, respectively. Examples 61 and 62 are examples in which the first liquid contains milk fat, and Examples 63 and 64 are examples that do not contain milk fat.
The composition of the first liquid is the composition shown in Table 20, the composition of the second liquid is the composition shown in Table 21, and in the same procedure as in Example 1, gel food (immediate filling) and gel food (filled after 30 minutes) )
（評価方法）
（１）脂肪浮上の評価
第１液を３０分間静置した後、目視にて観察して脂肪分の浮上の有無を調べた。
第１液と第２液の混合直後の原料混合液を目視にて観察して脂肪分の浮上の有無を調べた。
第１液と第２液を混合して得られた原料混合液を３０分間静置した後、目視にて観察して脂肪分の浮上の有無を調べた。
これらの結果を表２２に示す。表中の記号は下記を示す。
×：脂肪分の浮上が見られた。
○：脂肪分の浮上は無い。
（２）粒状食感の評価
原料混合液を容器に充填後、冷却して得られたゲル状食品（直後充填）またはゲル状食品（３０分後充填）をそれぞれ試食し、粒状食感を評価した。
結果を表２２に示す。表中の記号は下記を示す。
×：均一なゲル状組織であり、粒状食感が得られない。
○：粒状食感が得られる。
◎：優れた粒状食感が得られる。ゲル状組織は洋梨様の食感を有する。
(Evaluation method)
(1) Evaluation of fat levitation After the first liquid was allowed to stand for 30 minutes, the presence or absence of levitation of fat was examined by visual observation.
The raw material mixture immediately after the mixing of the first liquid and the second liquid was visually observed to examine the presence or absence of fat content.
The raw material mixture obtained by mixing the first liquid and the second liquid was allowed to stand for 30 minutes, and then visually observed to examine the presence or absence of the fat content.
These results are shown in Table 22. The symbols in the table indicate the following.
X: Levitation of fat was observed.
○: There is no rise in fat content.
(2) Evaluation of granular texture Each sample of gel food (filled immediately after) or gel food (filled after 30 minutes) obtained by cooling after filling the raw material mixture into a container was evaluated to evaluate the granular texture. did.
The results are shown in Table 22. The symbols in the table indicate the following.
X: It is a uniform gel-like structure, and granular food texture is not obtained.
○: Granular texture is obtained.
A: An excellent granular texture is obtained. The gel-like structure has a pear-like texture.
表２２の結果より、第１液が乳脂肪分を含み、乳化剤を含有させなかった例６１は、第１液を３０分間静置させたときに脂肪の浮上が見られた。第１液を静置させずに第２液と混合した直後の原料混合液に脂肪の浮上は無く、これを容器に充填後、冷却して得られたゲル状食品（直後充填）は粒状食感を有するものであった。
例６１において、第１液を静置させずに第２液と混合した原料混合液を３０分間静置して観察すると脂肪の浮上が見られたが、これを容器に充填後、冷却して得られたゲル状食品（直後充填）は粒状食感を有するものであった。ただし、得られたゲル状食品においても脂肪の分離が見られた。
例６２は第１液が乳脂肪分を含み、乳化剤を含有させた例であり、脂肪の浮上は発生しなかった。また、直後充填のゲル状食品および３０分後充填のゲル状食品のいずれも粒状食感を有するものであった。
例６１、６２の結果より、第１液中の乳タンパク質源が乳脂肪分を含む場合、第１液に乳化剤を含有させることにより、脂肪の浮上を改善できることがわかる。
From the results shown in Table 22, in Example 61 in which the first liquid contained milk fat and no emulsifier was contained, fat floating was observed when the first liquid was allowed to stand for 30 minutes. The raw material mixture immediately after mixing with the second liquid without allowing the first liquid to stand does not float fat, and after filling the container with the gel, the gel food (cooled immediately after) obtained by cooling is a granular food. It had a feeling.
In Example 61, when the raw material mixed liquid mixed with the second liquid without allowing the first liquid to stand still was observed for 30 minutes while standing, fat was observed to rise, but after filling this into the container, it was cooled. The obtained gel food (filled immediately after) had a granular texture. However, fat separation was also observed in the obtained gel food.
In Example 62, the first liquid contained milk fat and contained an emulsifier, and no fat floatation occurred. Moreover, both the gel food filled immediately after and the gel food filled 30 minutes later had a granular texture.
From the results of Examples 61 and 62, it can be seen that when the milk protein source in the first liquid contains milk fat, the fat floating can be improved by adding an emulsifier to the first liquid.
例６３は乳脂肪分を含まず、乳化剤を含有させなかった例であり、例６４は乳脂肪分を含まず、第１液に乳化剤を含有させた例である。例６３、６４のいずれにおいても、脂肪の浮上は発生しなかった。またいずれの例も、直後充填のゲル状食品または３０分後充填のゲル状食品において粒状食感が得られた。これらの結果より、乳タンパク質源が乳脂肪分を含まない場合にも第１液に乳化剤を含有させることが好ましく、これにより粒状食感を向上できることがわかる。 Example 63 does not contain milk fat and does not contain an emulsifier, and Example 64 does not contain milk fat and contains the emulsifier in the first liquid. In any of Examples 63 and 64, fat levitation did not occur. In each example, a granular texture was obtained in the gel food immediately after filling or the gel food after 30 minutes. From these results, it can be seen that the emulsifier is preferably contained in the first liquid even when the milk protein source does not contain milk fat, thereby improving the granular texture.
＜実施例１：洋梨ゼリーの製造＞
表２３、２４に示す配合で洋梨ゼリーを製造した。
まず、第１液の原料を脱イオン水（溶解水）に添加し、殺菌機にて１２０℃で５秒間加熱した後、均質機にて１５ＭＰａの条件で均質化を行い、７０℃に冷却して第１液を調製した。
これとは別に、第２液の原料を脱イオン水（溶解水）に添加し、殺菌機にて１２０℃で２秒間加熱した後、５０℃に冷却して第２液を調製した。
これら第１液と第２液を混合して原料混合液を調製し、該原料混合液を配管内で流動させながら、６０℃で３０分間保持した。
その後、充填機を用いて容器に充填し、５℃に冷却して容器入り洋梨ゼリーを得た。
得られた洋梨ゼリーは、良好な粒状食感を有し、ゲル状組織の食感および風味も良好であった。
また、
<Example 1: Production of pear jelly>
Pear jelly was manufactured with the formulation shown in Tables 23 and 24.
First, the raw material of the first liquid is added to deionized water (dissolved water), heated at 120 ° C. for 5 seconds in a sterilizer, homogenized at 15 MPa in a homogenizer, and cooled to 70 ° C. The first liquid was prepared.
Separately, the raw material of the second liquid was added to deionized water (dissolved water), heated at 120 ° C. for 2 seconds in a sterilizer, and then cooled to 50 ° C. to prepare a second liquid.
The first liquid and the second liquid were mixed to prepare a raw material mixed liquid, and the raw material mixed liquid was held at 60 ° C. for 30 minutes while flowing in the pipe.
Then, it filled with the container using the filling machine, cooled to 5 degreeC, and obtained the pear jelly with a container.
The obtained pear jelly had a good granular texture, and the texture and flavor of the gel-like structure were also good.
Also,
＜実施例２：白桃ゼリーの製造＞
表２５、２６に示す配合としたほかは、実施例１と同様にして白桃ゼリーを製造した。
得られた白桃ゼリーは、良好な粒状食感を有し、ゲル状組織の食感および風味も良好であった。
<Example 2: Production of white peach jelly>
White peach jelly was produced in the same manner as in Example 1 except that the formulations shown in Tables 25 and 26 were used.
The obtained white peach jelly had a good granular texture, and the texture and flavor of the gel-like structure were also good.
Claims (5)
前記原料混合液調製工程で得られる原料混合液を、ゲル化しない温度で保持する保持工程と、
該保持工程の後に前記原料混合液を冷却してゲル化させる冷却工程を有し、
前記原料混合液調製工程で得られる原料混合液の６０℃における粘度が５０〜５００ｍＰａ・ｓであり、かつ該原料混合液の６０℃におけるｐＨが３〜５であることを特徴とする、ゲル状食品の製造方法。 A first liquid containing milk protein, low methoxyl pectin, a gelling agent having no charge other than low methoxyl pectin, and a thickener having no charge; and a second liquid containing an acid component and a divalent metal ion Are mixed at a temperature at which gelation does not occur, and a raw material mixture preparation step that simultaneously causes a reaction between milk protein and an acid component and a reaction between low methoxyl pectin and a divalent metal ion,
A holding step of holding the raw material mixture obtained in the raw material mixture preparation step at a temperature that does not gel;
A cooling step of cooling and gelling the raw material mixture after the holding step;
The raw material mixed liquid obtained in the raw material mixed liquid preparing step has a viscosity at 60 ° C. of 50 to 500 mPa · s, and the raw material mixed liquid has a pH of 3 to 5 at 60 ° C. A method for producing food.
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| JPS63245644A (en) * | 1987-03-31 | 1988-10-12 | Ezaki Glyco Kk | Jelly food and production thereof |
| JPH09172986A (en) * | 1995-12-28 | 1997-07-08 | Morinaga Milk Ind Co Ltd | Production of jelly containing vegetable, fruit, etc. |
| JPH09248142A (en) * | 1996-03-14 | 1997-09-22 | Snow Brand Milk Prod Co Ltd | Jelly food product and its production |
| JP2004194661A (en) * | 2002-12-19 | 2004-07-15 | Sanei Gen Ffi Inc | Composition for preparing imitation sarcocarp and food product containing the same |
| JP2005168459A (en) * | 2003-12-15 | 2005-06-30 | Ina Food Ind Co Ltd | Jelly composition and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57206347A (en) * | 1981-06-15 | 1982-12-17 | House Food Ind Co Ltd | Preparation of gelatinous dessert containing fermented milk |
| JPS63245644A (en) * | 1987-03-31 | 1988-10-12 | Ezaki Glyco Kk | Jelly food and production thereof |
| JPH09172986A (en) * | 1995-12-28 | 1997-07-08 | Morinaga Milk Ind Co Ltd | Production of jelly containing vegetable, fruit, etc. |
| JPH09248142A (en) * | 1996-03-14 | 1997-09-22 | Snow Brand Milk Prod Co Ltd | Jelly food product and its production |
| JP2004194661A (en) * | 2002-12-19 | 2004-07-15 | Sanei Gen Ffi Inc | Composition for preparing imitation sarcocarp and food product containing the same |
| JP2005168459A (en) * | 2003-12-15 | 2005-06-30 | Ina Food Ind Co Ltd | Jelly composition and method for producing the same |
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